Ferrero Rocher chocolates are amazing. They are perfect for any occasion! So what better way to enjoy these indulgent bites, than in the form of a cake!

Made with a tiny amount of flour, this cake gets its texture from the finely ground hazelnuts. They key to this cake is to really whisk the eggs and sugar, we want them to triple in volume, then be careful when adding the dry ingredients that you don’t knock out all of the air, that is what will give it the majority of the rise. For the filling, I used a Nutella buttercream. I decorated it with piped swirls of chocolate Nutella buttercream, topped with Ferrero Rocher chocolates and 24ct gold leaf.

Taken from my previous blog post about my time on the Great British Bake Off – Extra Slice, here is the recipe for the Ferrero Rocher cake I made and brought with me. (You have to excuse the naked cake board. A cardinal sin in my eyes, however, it was purely for transport purposes and was transferred to a posh looking cake stand in the studio!)

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